California Prune and Chestnut Terrine
Chestnuts are quite different in their nutrient profile to other nuts, being lower in fat and higher in fibre. Both the California Prunes and mushrooms also contain great amounts of fibre too, meaning this recipe is great for feeding the good bacteria in the gut. This is a delicious, healthier vegetarian alternative to a meat terrine and much easier and quicker to make!
Makes: 4Prep Time: 10-15 minutes
- 1 tbsp butter
- ½ onion, roughly chopped
- 1 clove garlic, roughly chopped
- 120g ready to eat chestnuts, roughly chopped
- 1 tbsp ground almonds
- 5g dried wild mushrooms
- 100g button mushrooms, roughly chopped
- 50g California Prunes, roughly chopped
- 1 tbsp California Prunes puree
- 50ml boiling water
1. Pour the boiling water on the wild mushrooms and set aside to soften while you get on with the rest.
2. Melt the butter in a non-stick frying pan and fry the onions, garlic and mushrooms until they start to soften and then add the chestnuts. Continue cooking until the chestnuts are soft on the edges.
3. Keeping hold of the soaking water, drain the dried mushrooms and add them to the pan. Whisk the California Prune puree into the mushroom liquor until dissolved then add that to the pan along with the prunes and ground almonds. Stir a few times then turn off the heat and add everything to a blender with some seasoning.
4. I like this when it has some texture to it so I blend it for a short amount of time, however if you would like a smoother, more pâté-like consistency then you can blend for longer. Transfer to a serving dish and leave to cool. Can be kept in the fridge once cooled for 3-4 days.
5. Serve with cheese and crackers as snack or pre-dinner nibbles